Chick-fil-A cowz moo about eating mor chikin and less beef and this recipe helps you do just that. Mongolian Chicken substitutes chicken for beef in a dish that’s more commonly served as Mongolian Beef. Everyone loves the cowz so make them happy and make this for dinner tonight at your house.
1 pound chicken breasts
1/4 cup cornstarch
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine
1/2 teaspoon red pepper flakes (optional)
1 bunch green onions, cut into 2 inch strips
1 medium onion, sliced
oil (for frying)
1. Sauce: In a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
2. Slice the chicken breasts into 1/4″slices. Toss the chicken with cornstarch and let the chicken sit for 10 minutes. (this is very important, do not skip)
3. Heat up about a cup of oil in your wok to about medium heat. Add the chicken slices to the wok and cook for 3 minutes. (or use a deep fryer).
4. Remove the chicken from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok except about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the chicken back to the wok and pour in the sauce. Cook while stirring until the sauce begins to bubble. Makes 2-3 servings.
5. Serve with white rice.
6. Optional : Break up and fry quickly at high heat Chinese Rice Noodles. These are the crunchy things that are served with Mongolian dishes in Chinese restaurants.